3 ms·
If you don't want to do anything with a loooong slow cook time (like beyond 4 or 5 hours), you can just use ziplock bags, hot water and a medium beverage cooler
by evilduck 13y ago
If you don't want to do anything with a loooong slow cook time (like beyond 4 or 5 hours), you can just use ziplock bags, hot water and a medium beverage cooler. I "backyard sous-vide" steaks and pork chops like this all the time. Ziplocks don't leach any nasties at 130ºF and you don't sous-vide grilling meat long enough for the heat loss of the cooler to really matter. Fish is cooked at lower temperatures than beef/pork, so it should work even better.
- darkarmani 13y agoSome added points: Ziplock bags should be good to around ~170F. I use a large cooler, a probe thermometer for the water temps, and a boiling kettle of water to bring the temp back up when it goes down. If you are concerned with bacteria in your meat (steaks have it mostly on the surface), you can follow the USDA:FSIS rules on time-temperature: steaks are safe after 121 minutes at 130F -- i go 3-4 hours to make sure the middle is that temp [1]. To reverse sear your meat I've used the following two options: torch and a charcoal starter chimney with a grate on top. I've found that you really need a reverse sear, because while the meats are extremely juicy, they have a bad external texture without a crust and you miss out on all of the good taste the maillard reaction gives you. [1] http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_...